Ingredients
The following ingredients have 8 Servings
- Corn Tortillas
- Queso Fresco (crumbled)
- Cilantro (chopped)
- 1 Tablespoon Dried Oregano
- 2 Teaspoons Ground Cumin
- 1 Tablespoon Kosher Salt
- 3 cloves Garlic
- 1 Tablespoon Oil
- 4 lbs Pork Shoulder/Butt (boneless)
- 1/2 Onion (Chopped)
- 3 Cloves of Garlic (pressed)
- 1 Jalapeno (Seeded and chopped)
- 1/4 Teaspoon Fresh Black Pepper
- 1 1/2 Tablespoons White Vinegar
- 1 1/2 Teaspoons Kosher Salt
- 1 Orange (Juiced)
- 1 Lime (Juiced)
Instruction
- Starting one day ahead of time, Combine the rub and rub it all over the pork. Allow to sit, uncovered in the fridge overnight.
- Remove the pork from the fridge and allow to rest on the counter while you prepare the slow cooker.
- Combine all remaining ingredients in a bowl.
- Place the pork in the crockpot on low and pour over the remaining ingredients. Cook for 8-12 hours or until the meat is falling apart.
- We like to serve ours with warmed corn tortillas, cilantro and cotija or queso fresco and sometimes a little avocado.
